Well, either you’re lucky or have a high threshold for DMS.
3rd possibility…with today’s malts, those just don’t matter any more.
Try boiling with the lid off sometime and see if the quality of your beer improves.
Just to clarify, not argue: DMS is certainly still possible! I’m just left wondering which variable or two cause it nowadays. The reason I conclude that it’s most likely a lid thing (actually condensation / failure to boil off the precursor) is because a friend of mine was struggling for years with DMS problems. I always figured, and told him, that it was because his keggle was bigger than he needed and had a small curved opening on top that allowed vapors to condense and fall back into the beer. He’s since turned up the heat and boils harder, I think still on the same equipment, and I don’t notice the problem anymore.
These results are very interesting, but I’m too chicken to try. I don’t get to brew as often as I would like, so I fear that I’ll have a bad batch and not be able to brew for another month.
If you could save more than 60-90 minutes on every brew day from now until kingdom come, would you be able to brew more often and thus increase your overall happiness level? Here’s how:
-
Cut your batch size in half. This reduces time to get to boil by perhaps 10-15 minutes, and perhaps sparge time by a similar amount.
-
Only mash 40 minutes. Try it! Turns out fine, I promise, I’ve been doing it for years. This reduces mash time by at least 20 minutes.
-
Only boil 45 minutes. Save at least 15 minutes.
-
Love to sparge? Say goodbye to the sparge. Brew In A Bag (BIAB). Saves at least 15 minutes, and much more time if you’re currently a fly sparger, maybe a whole hour?! Plus it’s really the best way to mash if you’re doing small batches anyway per recommendation #1.
And then on bottling day, it will only take half the time to bottle. Or get smaller kegs – yes, they exist.
Any one or all of the above variables can be tweaked to allow you to experiment more, brew more often, and increase your total happiness level. IF you’re anything like me. Many people are. Many are not. Suit yourself. 
Could be lucky, but I expect that it is modern malts and/or I have enough water vapor escape to drive it off. A couple of months ago I took a Dortmunder to my homebrew club to specifically test for DMS, only one person thought they tasted DMS, but only after it warmed up. I have to say for a while I wondered if my wife and I couldn’t taste DMS.
I originally started with the lid mostly on, because I once had a bird poop on a porterhouse steak I was taking to the grill and I didn’t want any stuff falling into my beer. At the time I didn’t notice any quality loss in my beers and I noticed that I saved propane. Maybe I should try a more scientific experiment for myself, one pilsner beer with the lid off and another with my normal process to see if it matters.
Yes! Do it. And share the results, please!
Bit it’s been proven to not happen. What have you got to lose?
My guess is “5 gallons”.
Fortunately, most DMS beers are still drinkable, IMHO.
Except that he won’t get DMS.
HE won’t because he’s going to boil for 90 minutes. The rest of us won’t because we believe in the flying spaghetti monster Marshall Schott.
Im ascared that if I boil 60 min instead of the usual 90 that I will detect DMS because I will be looking for it.
That is a very valid concern. Well done.
Yeah…that! Too many false prophecies are self fulfilling!
Well I’m neurotic enough to think, “Okay, but what if I don’t boil as vigorously as Marshall did and lose a five gallon batch?” I have had beers with DMS and I absolutely can’t stand it.
Both were hit with the first hop addition with 30 min left in the boil, the long boil batch just boiled for an hour with nothing.
How are you certain it was DMS? I think a lot of people mistake actual good Pils malt character with DMS because they’re looking so hard for something different.
Gotcha, guess I read over the set up too quickly or its just my poor comprehension early in the day[emoji12]
+1 to that